Region/Farm: Dipilto, Nueva Segovia - Santa Maria De Lourdes
Country: Nicaragua
Process: Honey Anaerobic 
Variety: Red Catuai
Producer: Juilo & Octavio Peralta
Importer: Olam Coffee
Crop Year: 2021

Please note: We roast and package our coffee to order every Monday for postage the following Wednesday. To ensure we get your order in time, please place them before 9am on Monday.

The Santa Maria farm sits close to the Honduran border in Dipilto, Nicaragua, stretching across dense forest and rolling hills. The Peralta family, which owns the farm, has been growing since the start of the 20th century but in 2008 it changed direction, developing new, specialty coffees for European tastes to boost the country’s burgeoning reputation for unique beans.

This coffee utilises an ‘anaerobic honey’ process. Coffee is selected and harvested then left In cherry for 24hours. The coffee is then pulped and then in an additional step recently introduced, there is a non-oxygen fermentation period after pulping. This increases the opportunity for a more prolonged drying overall and can lead to more flavour development without inducing negative fermented flavours. The coffee is then laid out to dry on multi layered raised beds where it is turned at 9am, 12 midday and 2pm over the course of 18 - 20 days. It is covered at night to protect from excess moisture. The coffee is processed at the San Ignacio Mill in Mozonte, near Ocatal in Nueva Segovia. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot-only mill.

Santa Maria Miriam

We are an independent coffee roasters committed to showcasing some of the world's best coffee and supplying coffee shops with speciality equipment.

Santa Maria Miriam

0.0

Santa Maria Miriam

New Coffee Review